Lamb beetroot burgers
Serves: 4
Ingredients
- 500g minced lamb
- 250g beetroot, finely chopped
- 1 egg, beaten
- 2 tbsp chopped mint
- 2 cloves garlic, crushed
- 100g feta cheese, cut into 4 pieces
- salt and fresh ground black pepper
- to serve:
- 4 burger buns or ciabatta rolls
- salad leaves
- cherry tomatoes, halved
- finely sliced red onion rings
Method
- In a large bowl, combine the lamb, beetroot, egg, mint and garlic.
- Season to taste with salt and freshly ground black pepper and mix thoroughly.
- Divide into 4 equal portions.
- Take one portion and flatten it in the palm of your hand.
- Place a cube of feta in the middle and draw the meat up and over the cheese, moulding it into a burger shape and taking care to ensure the cheese is totally surrounded.
- Repeat with the other meat portions and rest in the fridge for 30mins.
- Heat a griddle pan or BBQ to medium hot and cook the burgers for around 6-8mins on each side.
- Check they’re cooked by inserting a skewer into the middle.
- If it comes out piping hot to touch they are cooked, if not cook for a further minute or so.
- Serve the burgers in buns with salad.
- These are great with sweefire-infused beetroot, available from Tesco and Waitrose.
